Nutty Squash Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 eggs1 cup sugar1 can raw pumpkin puree2 tsp vanilla1 cup flour1 cup whole wheat flour2 tsp cinnamon2 tsp baking powder1 tsp baking soda1 tsp salt2 cups shredded zucchini1 cup chopped walnuts
Set oven to 350 degrees.
Cream eggs, sugar and vanilla together and add the pumpkin puree. Mix until blended.
Mix dry ingredients in a separate bowl and add to the wet ingredients. Mix well. Add zucchini and walnuts and combine until everything is coated.
Spray 2 loaf pans with Pam and flour lightly. Divide the mix between the 2 pans (about 25 ounces each) and bake for one hour or until toothpick comes out clean.
Cool before slicing into 8 slices each.
Serving Size: Makes 2 loaves. 8 slices per loaf.
Cream eggs, sugar and vanilla together and add the pumpkin puree. Mix until blended.
Mix dry ingredients in a separate bowl and add to the wet ingredients. Mix well. Add zucchini and walnuts and combine until everything is coated.
Spray 2 loaf pans with Pam and flour lightly. Divide the mix between the 2 pans (about 25 ounces each) and bake for one hour or until toothpick comes out clean.
Cool before slicing into 8 slices each.
Serving Size: Makes 2 loaves. 8 slices per loaf.
Nutritional Info Amount Per Serving
- Calories: 176.3
- Total Fat: 6.2 g
- Cholesterol: 34.9 mg
- Sodium: 300.6 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 2.8 g
- Protein: 4.6 g
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